4 Seasons Farm Market Zucchini Jelly

Ingredients:

6 cups pureed or shredded zucchini

6 cups Sugar

2 Tablespoons Lemon Juice

2 3 ounce packages of your favorite Jell-O

Directions:

Mix zucchini, sugar, and lemon juice in a large pan and boil until zucchini is clear. Remove from heat and stir in Jell-O till it is all incorporated. Place into hot canning jars and process in a water bath canner for 5 minutes for 1/2 pints and 10 minutes for pints.

4 Seasons Farm Market Quick and Easy Zucchini Bread

Directions:Open dry cake mix and place in a mixing bowl. Add water, oil and eggs and mix thoroughly. Add zucchini and mix until incorporated. Spray two bread pans with cooking spray and pour mix dividing it between the two pans. Bake at 350 degrees for 40 minutes or until toothpick inserted comes out clean.

4 Seasons Farm Market Mock Pineapple

Ingredients:

18 c. ground zucchini

1/2 c. lemon juice

3 c. sugar

1 (46 ox.) can of pineapple juice

Directions:

Bring pineapple juice and sugar to a boil,

Add squash and simmer for 20 minutes

Pack and seal in hot jars and lids

Makes 12 pints of crushed pineapple

May be used as regular pineapple

4 Seasons Farm Market Tomato Butter

Ingredients:

12 c. Tomato Pulp (let set overnight take water off of pulp before processing)

7 c. Sugar

1/4 c. Lemon Juice

1 t. Cinnamon

1/2 t. Ginger

1/4 t. Ground Cloves

Directions:

Bring all ingredients to a boil until thick. Stirring Frequently

Place in pint jars with one inch headspace and process in a water bath for 10 minutes.

4 Seasons Farm Market Squash Casserole

Ingredients:

1 Medium Summer Squash

1 Medium Zucchini

1 Small Onion

1 Bell Pepper or Banana Pepper

1 Can Cream of Chicken Soup

1 Cup Sour Cream

Directions:

Slice thinly zucchini, summer squash, onion and pepper and layer into a baking dish. Mix together Sour Cream and Cream of Chicken Soup and mix thoroughly, Combine vegetables and cream mixture until evenly mixed. Bake at 350 degrees until squash is tender.

1.In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

2.Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

For future reference I will include the weeks recipe an email until further notice. Sorry for any inconvenience that this causes.

4 Seasons Farm Market Weed-Be-Gone

1 Gallon Vinegar

2 cups Epsom Salt

1/4 cup Dawn Dish Detergent (Original Blue Only!!)

Mix together and put in a sprayer

Will kill anything you spray it on. Mix and spray in the morning after the dew has evaporated off of the weeds and the weeds will be gone by suppertime.

Maxine L. Owen's Glazed Cranberry Carrots (serves 6)

Ingredients:

2 pounds carrots, cut into small pieces

1/2 cup jellied cranberry sauce

1/4 cup butter

1/4 cup packed brown sugar

1T lemon juice

1/2 t salt

Directions:

Place one inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.

In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixtureis smooth. Add carrots; stir to coat and heat through.

4 Seasons Farm Market Toothpaste

2 Tablespoons of Coconut Oil

1 Teaspoon baking soda

a couple drops of peppermint essential oil or peppermint candy flavoring (any candy flavoring would work if making it for a child)

Mix together and store in an airtight container in a cool place.

This will remain solid if stored at room temperature. It will melt at anything over 75 degrees.

Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until they're tender. Add the broth and squash to the saucepot and heat to a boil. Reduce the heat to low and cook for 30 minutes or until the squash is very tender.

Pour half of the squash mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining squash mixture. Return the blended squash mixture to the saucepot and stir in the cream. Season the squash mixture to taste. Cover and keep warm.

Cook the bacon in a 12-inch skillet over medium-high heat for 5 minutes or until it's crisp. Remove the bacon from the skillet and drain it on paper towels. When it's cool, crumble the bacon into bite-size pieces.

Roasted Vegetables

1 medium zucchini

1 medium summer squash

2 large potatoes

1 large green bell pepper

1 large onion

sea salt and garlic to taste

cut vegetables and cover with coconut oil (I use coconut oil PAM) and mix with sea salt and garlic and place into either a roasting basket or into an aluminum foil pouch and place on your gas grill until tender.

Melt butter in a large skillet over medium-high heat. Add shallots, garlic, and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.